PROJECT REPORTBUILDING OFFLINE & ONLINE FOOD & BEVERAGE BUSINESS

CONSULTONOMIC ENTERPRIZE

2016

G PROJECT REPORT CONTENTExecutive Summary

1. About Us    Organization - 1.1 Restaurant/Cafeteria Concept development- 1.2    Location & Structure - 1.3

2. Business Concept    Consultonomic Common Procurement- 2.1    Overall Menu - 2.2    Design/Layouts - 2.3

3. Management Team    Management - 3.1    Floor Manager - 3.2    Kitchen Team - 3.3    Service & Cleaning Team - 3.4    Employee SOP - 3.5

4. Market Analysis    Industry Assessment – 4.1    Target Market – 4.2    Location Analysis – 4.3    Competitive Analysis – 4.4

5. Marketing Strategy    Overview – 5.1    Customer Database – 5.2    Frequent Diner - 5.3    Email Campaign – 5.4    Mailer campaign - 5.5   Community/Charity Involvement – 5.6    Business Relationships – 5.7    Advertising – 5.8

      

6. Operations

    Overview – 6.1    Staffing – 6.2     Training – 6.3    Daily Operations & Production – 6.4    Customer Service – 6.5    Suppliers – 6.6    Management Controls – 6.7    Administrative Systems – 6.8

7. Investment Analysis    Source of Funds - 7.1   

8. Growth Plan/Exit Strategy    Expansion Plans - 8.1    Current Investor Exit – 8.2   

9. Financial ProjectionsProject Expense Segments – 9.1Total Inventory Costs – 9.2Total Equipment Costs – 9.3Labor Projection Costs – 9.4Revenue Projection – 9.5

ABOUT US/

1.1 Organization: Consultonomic is a unique platform integrating consultants from multiple geographies, sectors & expertise aiming to develop a platform which delivers economical products & services to customers globally. The core specialization of the team is into Food industry marketing & procurement, Startup management, Human Resources, Digital media marketing & Strategic leader ship. Our aim is to create monopoly in the Food & Hospitality sector.

The founder, Arunesh Chand Mankotia –

15 years of experience in CONSULTING|SALES|MARKETING|BRANDING, cross industry sectors & functions, have consulted for over a 1000 brands globally. Have operated from both sides from Consulting Too Corporate with Spearheading Business Development, Delivery and Strategy for big ticket Startups and Re-engineered & Redefined Verticals, Processes & Systems for some of the Fortune Brands. Recruited and Managed Staffing from Junior/Middle to Search Projects Re-Sourcing Professionals across levels and Geographies for SME, s and Large sized firms. Served across all metros with regional expertise at all tier II & III cities.

Specialties: Business Re-engineering, Startups, Strategic Alliances & Acquisition, Capacity, Resource planning & Budgeting, Contingency. Sourcing & Procurement specialist, Green Technology.

Corporate Web Profile

BLOG http://aruneshchandmankotia.wordpress.com, PRESENTATION http://www.slideshare.net/aarunesh/editmyupload s GROUP http://www.linkedin.com/groups/Absolute-HR, CHANNEL http://www.youtube.com/user/Aarunesh,MY QUOTES http://ownquotes.com/profile/aruneshchandmankotia /

1.2 Restaurant/Cafeteria Concept developmentRestaurant/Cafe business is a competitive industry with many variations. Most restaurants and food businesses have a myriad competition that ranges from very small, family owned establishments to large, franchises with many years of experience. Looking Roorkee as a base location & area with youth as major population target. Bros & Bikers is a brand designed with focus on the market & customer behavior.

1.3 Location: Initial Operations have been set-up in Roorkee, with in-depth study on the local market & competition.

(A). Bus Stand Roorkee

(B) IIT Roorkee

Structure: The core function of the Consultonomic team is to develop popular food & Beverage brand with specialty cuisines. The sales strategy of the brand is to acquire local network and maximize Returns.

Consultonomic brands

Bros & Bikers Café Civil lines – Catering to the city, tourists & the student community across with all kind of cuisines Indian, Mughlai, South Indian, Continental, Chinese & Fusion Food.

Bros & Bikers Cafeteria IIT Roorkee - Student Hostel Cafeteria with subsidized food snacks in accordance to the institute norms. The cafeteria will serve as an extension with assured business as the location is inside the Hostel.

FOODONOMIC: The online delivery platform, this is a mobile application, catering to both the units for online delivery of food & eatables.

BUSINESS CONCEPT

2.1. Consultonomic Common Procurement: Our procurement team works on economic buying & procuring raw material, our both food outlets along with the online delivery will have common back ending to reduce costs & maximize product quality.

2.2 Overall Menu: Our menu has flavors of all major cuisines in India & have developed the production process with skilled specialists. We have Indian, Mughlai, Chinese, Continental & South Indian along with fusion food which our staff prepares with continuous experiments in kitchen. We have also done in-depth research on the market before finalizing our menu, taste 7 pricing.

MENU –

Stuffed Parantha . Served with Curd & Pickle

Gobi Parantha . Served with Curd & Pickle

Onion Parantha . Served with Curd & Pickle

Muli Parantha . Served with Curd & Pickle

Methi Parantha . Served with Curd & Pickle

Paneer Parantha . Served with Curd & Pickle

Egg Parantha . Served with Curd & Pickle

Chiken Parantha . Served with Curd & Pickle

Chole Bhature

Pori Bhaji

Veg Pakoda

Gobi pakoda

Mix Pakoda.

Cheese Pakoda

Biker Special Egg Pakoda

Biker Special Chicken Pakoda

Veg Bikers Sandwich. .

Cheese Sandwich

Grilled Sandwich

Veg Club Sandwich.

Chicken Club Sandwich.

Butter Toast.

Butter Jam Toast.

Bread Omelet.

Bun Omelet.

Cheese Omelet.

Chicken Omelet

Boiled Egg

Egg Fry with finger Chips.

Egg Porch

Veg Cutlet

Chicken Cutlet

Veg Burger

Cheese Burger

Chicken burger

Masala Papad

Dry Papad

Potato Roll

Beverages

Mineral Water

Ice Box

Soft Drink

Fresh Lime Soda

Fresh Lime Water

Bikers Special Shikanji

Kiwi Shake

Mango Shake

Strawberry Shake

Chocolate Shake

Hot Milk

Cold Coffee

Cold Coffee with Ice Cream

Tea

Masala Tea

Coffee

Black Coffee

Lemon Tea

Bikers Special Lassi

Soups

Veg Sweet Corn Soup

Veg Hot & Sour Soup

Veg Clear Soup

Veg Mun Chow Soup

Veg Noodle Soup

Tomato Soup

Chicken Mun Chow Soup

Chicken Soup

Chiken Hot & Sour

Chiken Sweet Corn

Chicken Clear Soup

Chinese

Veg Chowmin

Egg Chowmin

Chiken Chowmin

Bikers Special Chowmin

Fried Rice

Egg Fried Rice

Chicken fried Rice

Veg Manchurian

Cheese Manchurian

Chicken Manchurian 85

Cheese Chilly .

Mushroom Chilly

Gobi Chilly

Potato Chilly

Honey Chilly Potato

Veg Crispy

Chicken Crispy

Chilly Chicken

Chicken lollypop

Lemon Chicken

Garlic Chicken

Ginger Chicken

IndianMughlai

Shahi Vegetable

Mix Veg

Chana masala

Dal Tadka

Dal Makhni

Kaju Korma

Mutter Paneer

Saag Paneer

Shahi Paneer

Khoya Paneer

Paneer Pasanda

Paneer Bharta

Khadai Paneer

Paneer Butter Masala

Stuffed Tomato

Mushroom Mutter

Aalo Mutter

Dum Aloo

Jeera Aloo

Fried Aloo Gobi

Cheese Kofta

Vegetable Kofta

Malai kofta

Navratan korma

Mushroom Tikka Butter Masala

Bikers Special Veg Mania

Stuffed Capsicum

Mix Raita

Boondi Raita

Pinapple Raita

Salad & Munchers

Green Salad

Onion Salad

Peanut Masala

Aloo Chat

Cheese Cherry Pineapple

Tandoor

Veg Seekh Kabab

Hara Bhara Kabab

Dahi Kabab

Bikers Special Veg Platter (Paneer Tikka, Paneer Malai Tikka, Mushroom Tikka, Veg Seek Kabab, Hara Bhara Kabab) –

Bikers Special NonVeg Platter (Chicken Tikka, Chicken Malai Tikka, Chicken seek Kabab, Haryali Chicken, Fried Chicken)

Chicken Seekh Kabab

Chicken Haryali Kabab

Chicken Kalmi Kabab

Reshmi Kabab

Tangri Kabab

Paneer Tikka

Mushroom Tikka

Chicken Tikka

Chicken Malai Tikka

Chicken Achari Tikka

Tandoori Chicken

White Tandoori Chicken

Afgani Chicken

Bikers Non Veg Cuisine

Butter Chicken

Chicken Do Pyaza

Chicken Mughlai

Chicken Dahi Wala

Chicken Masala

Chicken Curry

Khadai Chicken

Chicken Shahi Korma

Chicken Tikka Butter Masala

Egg Curry

Egg Do Pyaza

Egg fry

Bikers Special

B&B Special Veg Bomb Sizzler

B&B Special Nonveg Bomb Sizzler

B&B Special Chinese Chor sizzler

B&B Special Chicken Golden Fry

Breads

Tava Roti

Tava Butter Roti

Tandori Roti

Tandori Butter Roti

Missi Roti

Plain Paratha

Laccha Paratha

Pudina Paratha

Stuffed Tandoori Paratha

Shahi Naan

Garlic Naan

Butter Naan

Stuffed Tandoori Naan

Kashmiri Naan

Plain Naan

Pori

Bhatura

Tandoori Chicken Paratha

Methi Paratha

Rice

Plain Rice

Zeera Rice

Veg Pulao

Mutter Rice

Biker Special Veg Biryani

Biker Special Non Veg Biryani

Veg Momos

Non Veg Momos

Tandoori Momos

Paneer Momos

Soya Momos

Gym Protein Chicken

Gym Protein Sprout

Masala Dosa

Rava Dosa

Idli

Sambhar

Vada

Chinese Idli

2.3 DESIGNES/LAYOUTS: The structure of all three units within Consultonomic has been developed on a 360* approach to create absolute reach on target market.

Unit 1: Bros & Bikers Café – The concept is to target youth & travelers & foodies who look for quality food & taste. Bikes, Cars & adventure in Uttarakhand region is most popular craze among today’s youth also the location has been chosen keeping in mind the travelers passing through highway.

The Unit Logo

Interiors have been designed with 80% re-cycled & waste material structured theme for bikers & young crowd of IIT & 13 other key engineering institutes around Roorkee.

BROS & BIKERS INTERIORS

LAYOUT: UNIT 1 & Unit 2- BROS & BIKERS & IIT ROORKEE CANTEENThe cafeteria layout is to serve both B&B Café & IIT cafeteria is similar, B&B kitchen 1 will serve as master kitchen wherein major raw material will be prepared for kitchen 2 IIT.

Management Team

3.1 Management: 100% professional team with 3 core members in management with key focus on strategy, marketing, sales along with operations which is further divided into

(a) Service, (b) Kitchen & Production, (c) Cleaning, (d) Home Delivery & Outdoors, (e) Vendor management & procurement.

Standing operating procedure is in place for entire staff with time based shift system.

3.2 Floor Manager: The core focus will be to maintain effective customer service, kitchen to table management, table & food layout manners.

Kithcen 1 & 2

Food Production - 2 Main

Chef/ 3 Special Support Chef/ 3 Helpers

MAIN HALLCAFETERIA - 2 Service Waiters/ Floor

Manager

OUTER AREA & SNACK COUNTER - 2 Counter Service

Boy

3.3 Kitchen Team: Master kitchen unit 1 will be the main production & preparation house, the kitchen is further divided into 3 teams, (a) production, (b) Production support, (c) Raw material management. Key focus on –

Focusing on the task at hand is the first step in time management in the kitchen.

Having an organized kitchen is a must when managing time.

Having your most used items within arm’s reach of your prep area is another must.

Clean spills as they happen.

Meal planning & Stock Management

3.4 Service & Cleaning team: KEY FOCUS AREA – Service Orientation - Actively looking for ways to help people.

Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Cleaning Management

Keeping establishment clean and sanitary at all times, makes it more pleasant for customers to visit and a better place in which to work. Good cleaning habits can break the chain of infection from the source of the disease to the customer and employees.

Posting and following daily cleaning schedules can increase cleaning efficiency.

Cleaning done during periods when the least amount of food is exposed, such as after closing. This does not apply to cleaning that is necessary due to spills.

Keeping floors repaired and clean.

Keeping walls, ceiling, windows, screens, doors, and light fixtures clean and in good repair.

Keeping screens on windows, doors, and outer openings closed and in good repair.

Keeping exhaust fans, filters, and hoods in good working order and clean of dust and grease.

3.5 Employee SOP (Standing Operating Procedure): Warm WelcomeHostesses and other front-of-house staff must greet each customer warmly, even if a customer asks for a table for one.

Professional Interaction with Fellow EmployeesEmployees must conduct themselves in a manner that won't disrupt the operation of the restaurant.

Dealing with Customer ComplaintsNo matter how hard you try to prevent them, a customer will have a complaint at some point. When this happens, the employee should try to accommodate any reasonable customer request.

Kitchen StandardsChefs and their assistants must conduct themselves in such a manner that both customer and employer are happy. The kitchen must be clean at all times and must adhere to all food safety standards, even during busy services.

ShoesAppropriate foot covering is a health and safety requirement in most restaurants. Shoes should have non-slip soles because restaurant kitchen and dish room floors are often wet, things spill and the dining room must often be mopped at the end of the shift. Shoes must be closed-toe to prevent injury if a knife is accidentally dropped or if broken glass is on the floor. Shoes must have a back, meaning open-back clogs or mules are unacceptable.

HairHair should be secured back at all times. Kitchen employees often put their hair up under caps. Waitresses with long hair may wear a ponytail. All restaurant staff, both front and back of house, should have their hair secured to prevent hair from falling into food or onto dishes.

Hand WashingEmployees are expected to wash their hands regularly. Restaurants often have hand-washing stations in the kitchen and service areas. The stations are for hand-washing only; drinking water should be taken from the bar. Waitresses must wash their hands after clearing used dishes and after using the restroom. Kitchen staff wash their hands between different food-preparation chores and after using the restroom.

CommunicationRestaurant workers move quickly in sometimes small spaces, and are often carrying hot plates or trays full of beverages. They are expected to speak up when moving through the kitchen or service area. The must state clearly, "Behind you," when walking past another employee while carrying a full tray, or call out, "Hot plates coming through," if walking through the kitchen area with hot plates.

Employee RelationsEmployee relations is an area of ethics that food establishments too often neglect. With a number of exceptions, food restaurants generally pay minimum wage or only slightly higher for high-stress jobs. Scheduling issues are notorious in restaurant settings as well, with employees working double shifts or working early-morning shifts immediately after late-night shifts. Food establishments should commit to breaking the trend of overworking and underpaying employees. Addressing this issue in a code of ethics can dramatically impact your reputation among potential employees.

Other ConsiderationsInclude policies related to schedules, breaks, payroll and benefits in your employee handbook. Putting these policies in writing makes employees aware of how their schedules might change and how often, when they are entitled to a break and whether those breaks are paid or unpaid. Specifying payroll dates, times and methods prevents unnecessary employee questions related to compensation. List the benefits your employees will receive, even if you do not offer insurance policies. Benefits can extend to things such as holiday pay, meals or discounts for family members. Set a strict policy for tip reporting for your servers. Include information on where they can obtain a tip reporting sheet and set a policy regarding how often they must report their tips for tax purposes.

Food SafetyAlthough most people do not realize it, patrons of food establishments place their lives in the establishments' hands. Improper storing and labeling of food items or selling slightly-expired food can be tempting from a financial perspective but can lead to serious injury or worse due to food poisoning, cross-contamination or allergic reactions. Food establishments should include firm commitments to food safety in their codes of ethics, always placing food safety above financial concerns. This includes going beyond the letter of the law to enforce the highest product quality standards

Supplier StandardsFood establishments should be familiar with their suppliers. Again, financial considerations can tempt food establishment owners to purchase the most inexpensive ingredients with no questions asked. To show a commitment to ethics, food establishments should perform due diligence before signing a contract with a new supplier. Codes of ethics should require food establishments to know where suppliers source their livestock, how livestock is raised and treated, which hormones or artificial additives are added to feed stocks and other ethical considerations related to the humane treatment of animals and equitable employment practices.

Public Health IssuesTwenty-first century food establishments are beginning to see that the law allows for serious breaches of ethics in the food industry; thus, many are beginning to take matters into their own hands to combat the United States' growing health epidemic. A code of ethics should include a commitment to sell only healthy products and never to use harmful ingredients. Twentieth-century fast-food establishments, for example, paid little or no attention to fat content and

harmful additives, addicting a generation of consumers at the expense of their health — and sometimes their lives. Twenty-first century fast-casual chains, on the other hand, serve the same types of food but use fresh, healthy ingredients to minimize fat and additive content.

Market Analysis4.1 Industry Assessment: According to National Restaurant Association of India (NRAI) and management consultancy firm Technopak, the industry is projected to swell to Rs 408,040 crore ($78 billion) by 2018 at a compounded annual growth rate (CAGR) of 11 per cent.

The market size of the country 's restaurant sector is Rs 247,680 crore ($48 billion), which makes it 24 times bigger than the film industry and places it $9 billion ahead of the telecom sector. And, it is projected to swell to Rs 408,040 crore ($78 billion) by 2018 at a compounded annual growth rate (CAGR) of 11 per cent with the organized sector expanding at 16 per cent.

4.2 Target Market: The market in Roorkee is divided into three categories –(a) The Student base in Roorkee is huge wherein we have more than 30-40 thousand

Collage students within a radius of 30 KMs, to have further control we have stationed our second unit inside IIT Roorkee.

(b) The Highway traveler – Unit 1 located on the highway which is one of the busiest & occupied route because of multiple tourist locations ahead. Our location can serve as pit stop.

(c) Local crowd & walk-ins for food, home delivery system through mobile app.

4.3 Location Analysis: All three units are strategically located or structured Unit 1. is at the heart of city & on the highway with parking space, connectivity to city next to bus stand.Unit 2. Is located inside IIT with assured service of entire hostel of over 900 students & operations extending till 2 AM morning.Unit 3. Is Online platform with delivery center point at unit 1 kitchen.

4.4 Competitive Analysis: The local market has more of food joints or restaurants wherein we have concept, food diversity & multiple units to capture the customer. Our offline & online approach gives us edge over competition. We will be setting up first Food network in Roorkee with online approach & discount facility across for customers.

Marketing Strategy

5.1 Overview: Since we have built a brand which we see as a future franchisee model, our marketing strategy is to divide out approach into target market segments. Social media & print media are the most effective model of marketing. Our pages have been already making a lot of noise on Internet.

BROS & BIKERS FB PAGE

FOODONOMIC FB PAGE

5.2 Customer Database: We are developing customer database with the help of tools like Wats App group & other social media support.

5.3 Frequent Diner: We will have special diner card for frequent customers & will keep on pumping offers for them. We will also keep these customers warm by keeping information on important occasions to greet them & reward them with offers.

5.4 Mailer campaign: Continuous e-mail campaigns will be launched to make sure

that we create sound & awareness in the market.

5.5 Community/Charity Involvement: We will make sure not to waste food & to take 5% of our earnings to the needy. We will also involve community free food drives involving the community.

5.6 Business Relationships: All the establishments & corporate business key persons will be invited on occasions to attract parties & food catering contracts.

5.7 Advertising: We will be using paper/ menu flyers for newspaper network, local cable network adds, paper add, boards & posters at all key location.

OPERATIONS

6.1 Overview: The entire operations will be centrally managed with separate focus on both outlets & online delivery platforms. Procurement, Marketing, Accounts & Delivery will be common operations for all units.

6.2 Staffing: Staffing plays the most important role, our focus will be to hire the best possible resource with economic costs. All resources will be judged on abilities on job & everyone will undergo probation period before we award them yearly contracts. Prior experience of all the candidates will be verified.

6.3 Training: Food service industry requires special skills & excellent customer service experience; special training will be given on the job to all employees. Senior workers will take on Mentor/Mentee program. Timely reviews will be carried out for checks & balances. Kitchen production team will be training on new food recipes & inculcate them in menu.

6.4 Daily Operations & Production: Daily operations will be monitored on schedule structured 24 hours in advance.

OPERATIONS FLOW CHART

Procurement---> Raw Material --> Production --> Sales & Service--> Stock Check--> Daily Closing

Bros & Bikers UNIT 1

IIT CAFETERIA UNIT 2

ONLINE FOOD PLATFORM UNIT 3

6.5 Customer ServiceWhile food quality is incredibly important, it is the experience diners have from the minute they walk in the door to the minute they exit that counts.

Restaurants should remember to keep the customer’s needs at the forefront of every dining experience. While the etiquette often depends on the restaurant type, proper etiquette will be maintained.

It is vitally important that you deal with problems immediately. Don’t let your customer’s anger linger while waiting to work his way up the management chain.

Exceptionally effective restaurants want their customer’s opinions – the good, the bad and the in-between. The ability to instantly order from your online menu provides easy access for your customers. It allows them to conveniently browse and then order from your menu. Oftentimes they’ll spend more money ordering online as they’ll be tempted to try more. You can use prominent calls to action to encourage a larger order.

According to research from industry data and analysis firm Technomic Inc., 65% of consumers in 2014 expected restaurants in the quick-service segment to offer free access to Wi-Fi in their restaurants. Parents of young children are often exhausted after a long day at work.

Give the parents a break while occupying their children. Consider handheld gaming devices at the table, a TV/media room for kids (and the old stand-by – coloring books).

6.6 SuppliersAll recipes used to produce food items must be standardized that is, the same type and amount of ingredients must be used to produce a specified portion size. All the supply function will be closely monitored & tracked for quality & price reduction. Special initiatives to manage smooth supply -

- Menu engineering- Purchasing (source document flow)- Receiving- Inventory (food/beverage) control and valuation - Issuing & calculation of actual food/beverage costs.

PROCUREMENT & SUPPLY FLOW CHART

6.7 Management Control: Consultonomic plans to start with good defined annual plan and operating budget. After this they separate it into periods and make a reasonable revenue goals.

Daily reports means using important daily information which helps that you operate each shift more efficiently. This reports helps managers to manage restaurant inventory, labor cost and meet their shift sales goal. Numbers which has to be examined daily are: Daily sales report, Menu item sales report and Hourly staff labor report.

Daily sales report is not just recording of information for bookkeeping and it is used for weekly revenue tracking and revenue monthly projection. This report provides valuable information for measuring daily activities to meet weekly goals. At first it is valuable planning tool.

Menu item sales report to understand what your customers like. It is daily record what your customers prefers. This is very useful planning tool for chefs and kitchen managers. Menu item sales report gives them more detail and allows them to plan better daily specials and preparation of favorite and best-selling dishes and their recipes. It also help to management to decide what items to place on which menu to increase sales. Once placed in the guest’s hand, menu can directly influence not only what they will order, but ultimately how much they will spend. Properly design menu directly influences sales revenue higher price point with great gross profit.

The hourly stuff labor report give you information which can be used for help to maintain labor cost. With this tool your staff scheduling can be improved. And your labor is the greatest cost

you have in operating your restaurant, allows you to track total hours worked by person, category and part of the day. That gives you opportunity to know when you will go over restaurant budget of hours as well as staff member may go over his scheduled hours creating overtime hours.The fact of understanding daily reports is very important because it is much easier to successfully manage smaller numbers then the large one. If we make more our period goals for revenue and expenses into weekly goals and check our daily numbers against them, we have more chance to hit the target.

Prime Cost Calculation Should Be Done Weekly

Prime cost is the best indicator of profit potential and how well your costs are being managed. Caterers who do not have control over prime costs often has very poor restaurant management system. It is one of main indicators how well has been one business managed.Those caterers who want to maximize their profit want to know their costs at the end of every week. So how to calculate Prime Costs? Actually, it is very easy.

Calculating prime cost once a month is not enough. When you calculate your prime cost weekly, your manager or you do not have to wait your monthly profit and loss statement to find out what happened in important cost areas. And if there is some problem weekly prime cost control get you information in time and you can react quickly. There is no space for loss of money.

Weekly prime cost reporting also makes managers more cognizant of the effect of their labor scheduling. Connection between labor cost and the weekly schedule is highlighted and makes more obvious to managers. In this manner managers can be much more diligent in modifying schedule which make more business activity. This is also very important for team building in your restaurant.Also weekly prime cost reporting changing way of work in your kitchen. If you tell your kitchen manager or chef just a monthly costs of food, this numbers become abstract to him. But when you say that their food costs have this week increased for 500 Rs then usual there is a very good chance to get more attention and that your chef or kitchen manager will think about possible reason for this changes. What s going on in the kitchen? It is very possible that the problem will be solved by the following weekly costs calculations. It’s all about the time of respond.

When the prime cost is calculated at the end of every week the numbers become much more believable and when something is out of line you are in much better position to investigate it quickly, cut your losses and get the problem resolved.Most important and revealing numbers in any restaurant or bar is a Prime Cost. You got better understanding of your cost structure, potential profit and how well your restaurants key cost area has been managed.Restaurants often end their week on Sunday night and have the report prepared by Monday noon.In some restaurants managers prepare this entire report while in others restaurant owner have a bookkeeper or clerical person who assist in some way in bookkeeping and making weekly reports.

The Profit and Loss (P&L account)

The most important objectives of every business is to make a profit. The Profit and Loss account shows the extent to which it has been successful in achieving this objective. Companies are expected to keep their P&L accounts in certain formats. Typically the P&L account will show the revenues received by a business and the costs involved in generating that revenue. In simple terms:

Revenues – Costs = Profits

Monthly Profit and Loss Analysis

The daily and weekly numbers are an integral part of management which gives predisposition to successful business restaurant or bar operation and profitability. Complete financial statement package that includes an income statement and balance sheet should be prepared and reviewed monthly. Many caterers prefer to receive a summary version of their profit and loss analysis so they can quickly scan the key numbers and get a sense of how the restaurant or bar is performing.

Prime cost

Prime cost includes cost of sales and payroll. It is recommended to calculate prime cost weekly, but prime cost should also be included in the profit and loss analysis.

Other controllable expenses

Other controllable expenses are manageable in some way by management. These expanses can be grouped into categories like direct operating expenses, marketing expenses, utilities etc. On profit and loss analysis should be clearly showed monthly and year – to date amounts in the individual accounts that are included in these summary categories.

Controllable income

If you separate controllable expenses from non-controllable expenses it is possible to calculate one of the most important margins on any restaurant profit and loss analysis, „Controllable income “. It is a key indicator of management effectiveness in driving sales and cost and expenses controlling. Those numbers reflect only those line items over which they exert any influence or control.

Non-controllable expenses

Those expenses include occupancy cost such as property taxes, building insurance, rent and other expenses. Over this expenses managers have a very little control or influence.

Restaurant operating income

Restaurant operating income is generated by restaurant without regard to corporate overhead, financing costs, nonrecurring income and expenses and income taxes. It is good for comparison

with other restaurants or bars and operating results of restaurant industry averages.

6.8 Administrative System Focusing of manpower utilization and effective administration enables a company's leadership to run efficient operations, sharpen human resource policies and standards and hire top-notch candidates. These discussions also touch on tools, tactics and equipment that department heads use to ensure regulatory compliance in day-to-day operating activities.

INVESTMENT ANALYSIS

7.1 Source of Funds: The entire project has been divided into 3 phase for funding –

Phase 1 – Startup process

Setting up brand name & Concept Forming company name logo & registration Budgeting Identification of strategic location & rent negotiation Setting up the interiors & exteriors Setting up Menu & setup concept Procurement of equipment’s Setting up kitchen & storage Food testing & dry practice Hoarding & Boarding. Street advertisement All set to countdown.

Phase 2 – Start Operations

Supply & Logistic Daily service & sales Startup marketing & campaigning Special offers & Events Setting up Unit 2 (IIT CANTEEN) Development of Unit 3 (Foodonomic online delivery platform) Rent/Salaries & P&L for first 90 days

Phase 3 – Go All Out

o Return of seed funding to starto Setting up full-fledged operations for online platform (Mobile Application Foodonomic)o Procurement of deficit equipmento Level 2 online/offline marketing

o Procurement of secondary equipment for home delivery platform

INITIAL SEED FUNDING

The initial funding has been procured from private investors on the basis of % of interest & with the idea of setting up the initial operation on ground.

The plan was to set up the entire operations with daily/weekly/monthly analysis for procuring investments from bank on overall project & future expansion

PROPOSED FUNDING

Option 1 - PM Mudra Bank Loan Scheme

There are many small organizations, companies and startups, Entrepreneurs in India. All these are collectively known as Micro Units. It has been observed that these Micro Units lack Financial Support. If Financial support is given they can grow and be much better than they are currently.

Tarun Category – All small business which have been set up and established will fall into this category. There may be some financial requirements for the betterment of business. That’s why all small business or units falling into this category will be eligible for a Loan Cover of up to Rs. 10 Lakh.

Option 2 – Project loan from bank under other formats, MSME etc.

Growth Plan

8.1 Expansion Plans: We have worked on every aspect of the brand & its multiple divisions. The expansion has been divided into 4 key milestones and a time period of 5 years to reach the goal.

Milestone 1. Set up Continuous Operations Improvement Developing a brand Developing Website & online Application delivery platform Rotation of investment YEAR 1

Milestone 2. Focus on food delivery Tie-ups across institutes for bulk cafeteria marketIncrease in stock & delivery across city through Mobile Application Systematic Approach Towards P&L & (Return of Investments/Re-investments) Reaching break-even point. YEAR 2.

Milestone 3. Launching Franchisee Model for both offline/online platformsDeveloping mass subsidized snacks for across collage cafeteria -Exploring Raw material procurement & supply. Year 3-4

Milestone 4. Launching health & gym food products Reaching Customer base of 1 Lakh Customers Monthly for all three units-Tie-ups across key Himalayan region with hospitality players. Year 5

8.2 Current Investor Exit: Current Investor has invested capital on interest return basis over the actual amount invested with terms & Conditions –

(a) The amount invested is for startup operations for all three units.

(b) Major Inventory is Investors property until all dues clear.

(c) Returns should be given within 6 months’ period.

(d) Interest Rate of 2% Monthly on overall money.

Financial Projection

9.1 Project Expense Segments

9.2 Total Inventory Costs

9.3 Total Equipment Costs

9.4 Labor Projection Costs

9.5 Revenue Projection